Moncedillo cheese is a unique cheese for many reasons. Firstly, this Spanish cheese is produced by curds that are drained, not pressed. This draining process renders a semi-soft paste which is then molded into shape in baskets, creating an instantly recognizable pattern in the cheese. Secondly, the sheep’s milk for Moncedillo cheese is sourced from only one sheep breed that has ancient roots in the area. The result is a cheese with a sweet, grassy aroma and a rich and buttery flavor that finishes on the palate as a hazelnut aftertaste.
Raw sheep’s milk, lactic ferments, vegetable rennet and salt
450 grams (1 lb)